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Florida Scotch dinner, part 2
This is the second part of a two part post. If you haven't read the beginning, please start here.
When it comes to traditional whisky making techniques, the methods utilized by Springbank are about as comprehensive as it gets. While a few bits of modernity can be seen around the distillery, it is in many ways a working museum.
They utilize a wide range of cask types at Springbank, but most of the less traditional ones are reserved for limited edition bottlings. Bourbon barrels and Sherry casks are exclusive to their standard lineup, but the proportions vary from one expression to the next. In the case of the 12 year Cask Strength, it is 60% fresh Sherry hogsheads and 40% refill Sherry butts (just for reference, the 10 year bottling is from 60% Bourbon barrels and 40% Sherry casks).
As I mentioned above, Springbank does employ the direct firing method. But that is only on their wash still, and that still also uses an internal steam coil. Their other two stills are heated indirectly with internal steam coils.
I also made note of Springbank's condensers above. The wash still and the #2 low wines still have the modern shell and tube arrangements, while the #1 low wines still uses the traditional worm tub.
Like Glengoyne, Springbank distills at a very slow speed. The photo below shows their three receiver tanks. You can see the dipsticks going into the tanks (all three are visible, but the one on the right is the easiest to see). During distillation, the liquid level in the tank should rise 7 cm every thirty minutes. This is checked and recorded in a log book. If it is rising too fast the steam valve is closed a little to slow down the distillation, and if it is rising too slowly the steam valve is opened a little to speed things up.
Where Springbank really stands apart from other Scotch producers is the parts of the process that lead up to distillation. First, they only use barley that was grown in Scotland, where many others source barley from England or even continental Europe. When I first heard this I thought it was just a matter of national pride. But I later learned that Scotland's far northern location (which gives it a long summer with many hours of daylight) and its position right in the path of the Gulf Stream (which gives it a cool damp maritime climate) provide a long, slow growing season which results in barley that is low in nitrogen and has a high starch content, and that is ideal for making whisky.
The barley itself has evolved over time, especially since the 1960's. New varieties are constantly being introduced in the hunt for better disease resistance and higher yields (both in terms for the tons grown per acre, and the amount of sugar available per ton). Golden Promise was the industry's variety of choice from the mid 1960's through the mid 1980's. The succession then went: Triumph, Chariot, Optic; all of which had overlapping runs of about 15 years. Newer varieties come and go more rapidly, but Optic, whose prime years were 1995 to 2010, is still around. In fact, Optic is still the barley of choice at Springbank, at least as of mid 2012.
The next step is malting the barley. In Barnard's time almost all of the distilleries did this in-house, on traditional floor maltings. That rapidly changed in 1960's when most of the distillers embraced mass production in an effort to meet the demands of the post World War II whisky boom. Large malting companies had mechanized and automated the process, making it far less labor intensive and in turn less costly. I mentioned above that many single malt producers reduced their peat levels in the 1960's to meet the requirements of the blenders who bought most of their whisky. Purchasing malted barley made this a little easier as they could just specify the peat level (in parts per million phenols) of the malt they were buying, rather than making and fine tuning adjustments to a process they were doing themselves.
There are currently only eight distilleries in Scotland that maintain traditional floor maltings. Most of them only malt 20% to 30% of what they use and purchase the rest malted to order. Springbank is typically touted as the only distillery to malt 100% of their own barley. In actuality, their sister distillery, Glengyle (which produces Kilkerran single malt) does as well. Glengyle currently only produces whisky one month a year, when Springbank is closed for maintenance. So Springbank's malting floors are available for and able to cover the malting needs of both distilleries. The old malting floors at Glengyle are still intact, so when they eventually expand production, a little restoration work could easily have them back in action.
Many whisky writers say that traditional floor maltings are now used for no reason other than as a tourist attraction. I spent a long time trying to figure out if this was true. It seems logical that automating the malting process, a lot of which is temperature and moisture content sensitive, would make for much more consistent results. I couldn't think of any quality advantage to be gained by the traditional method. Then it struck me; it's the ability to maintain the flavor of the local peat. As you move around Scotland, the organic matter that makes up the peat varies from place to place. Highland Park buys unpeated malt and heavily peats the 20% that they malt in house. The two are mixed together to achieve a moderate peat level that showcases the floral, Heather driven smoke flavors of Oarkney's peat. The staff at Laphroaig hand cut peat from their own beds. It is composed of an unusually high amount of lichens and mosses. Even malting just 30% of the barley they use is enough to let the pungent iodine-medicinal flavors of their local peat come through. I'm not sure what the peat local to Campbeltown is composed of, but it comes through as a soft, dry, earthy smokiness. And that characteristic is even more evident in Springbank's heavily peated Longrow single malt.
After malting and milling, it's time for mashing. This is where hot water is mixed with the barley so it can steep at specific temperatures which will activate enzymes, causing starches to convert into sugars. This happens in a vessel which has changed over the years. The older style, called a mush tun, is made of cast iron with an open top and slotted brass floor plates that separate the liquid from the grain. The newer version, called a lauter tun, is made entirely of stainless steel with a closed top (if the top is copper, that material was chosen for cosmetic reasons). The mash tun is generally deeper and has what is called a stirring gear, which rotates as it circles the vessel, keeping everything well mixed. Water, which is added through one large pipe, is drained off then refilled successively three or four times. The lauter tun is a shallower vessel so the water travels through less grain. A sparging arm rotates around in the tun, slowly sprinkling hot water down onto the grain. Mixing blades attached to the arm mix the grain and water. This arrangement allows a continuous flow of liquid through the lauter tun.
A lauter tun will do the job faster, and it will produce a wort (sugar laden water) with a higher original gravity (higher sugar content). At Springbank, they use a traditional mash tun, but they also run significantly more water through it than they really have to. This probably helps to pull every bit of sugar out of the grain, but the real reason they do it is to dilute the wort and send it off to ferment with a very low original gravity. The original gravity of the wort has a definite effect on the flavors produced during fermentation. By starting with such a low original gravity, Springbank is, to a certain extent, emulating the results that would have been achieved by the low yielding barley strains that were common prior to the mid 1960's. This also means that they end up with a wash that is between 4% and 5% abv, where they typical modern distiller will be in the 9% to 11% range. I assume this means the stills have to do more work to get that liquid up to the target of 72% abv.
Speaking of fermentation, there are a few more factors at play here. Tradition washbacks (the fermentation tanks) are made of wood. Larch and Oregon Pine (the Scottish name for Douglas Fir) are commonly used. Many distillers have switched over to stainless steel washbacks, which last longer and are easier to maintain. Distillers with wooden washbacks say there are micro-organisms in the wood that have a distinct effect on the flavor of the whisky. At every distillery I visited that had stainless washbacks, I was told that they had no effect on the flavor. I guess that point is up for debate. But the length of fermentation is certainly not debatable. Prior to the 1970's, fermentations lasting up to a week were the norm. Most of the alcohol is produced in the first two days of fermentation, but a lot of flavor development happens in the ensuing days. As production levels needed to rise in the 60's and 70's, fermentations times were cut back. Combined with faster distillation cycles, this resulted in many single malts losing their distinctive fruity character (typically citrus, tropical, stone and/or pome fruit flavors). Most distillers ferment for two to three days now, but Springbank holds on to the long fermentations of yesteryear, with five to six days being typical.
Although they have no impact on the taste of the whisky, a few other sights around Springbank are worth noting. The riveted seams on their wash still hearken back to the days before welding copper became commonplace, and they are a thing of beauty.
Modern distilleries have electric motors placed anywhere that mechanical motion is required. In Barnard's time, a steam engine or a water wheel would run a series of belts, pulleys and shafts; transferring that energy to various locations around the distillery. Many of these ancient drivelines have been kept in tact at Springbank, and the old steam engine replaced by one big electric motor. The system provides a wonderful insight into how things would have looked in the 19th century.
Springbank 12 year Cask Strength, 50.3%
nose: Big and sharp. Malt, fruit and moderate peat smoke followed by a distinct oxidative quality.
palate: Robust, full bodied. Bold fruit up front (apple, orange, baked berry fruit). Springbank's signature soft, dry, earthy peat character follows shortly thereafter, but is less intense than I expected. A hint of brine comes through as well.
finish: Long with warming spiciness (dare I say, even a little hot?), a bit of fruit and peat smoke linger on as the spice notes slowly recede.
overall: Unbridled, a bit of a wild ride. Adding a healthy splash of water tones down the aromas but seems to accentuate the peat notes. I'd still call it full flavored with water added, but that seems to have tamed the beast. Everything is still there, but now it seems more refined and well-integrated. It's rare that I add water to a whisky, even those at cask strength, but I think it makes a nice improvement in this case.
The last single malt of the evening would be accompanied by a round of hand rolled cigars, so something heavily peated was in order. I chose 10 year Ledaig because I'm quite fond of it, I like introducing people to relatively unknown scotches, and it related nicely to the last few points that I wanted to discuss.
Ledaig is the heavily peated offering from Tobermory. It's the only distillery on the isle of Mull and has had checkered history since it was established in 1798. The last 21 years however, has been a period of relative stability under the ownership of Burn Stewart.
The company has owned the Deanston distillery since 1991 and Bunnahabhain since 2003. In 2010 they made the decision to eliminate the chill filtering process for all of the single malts from their three distilleries. Chilling the whisky before filtering it causes fatty acids, esters and proteins to come out of solution so they can be removed. This procedure will keep the whisky from going hazy at low temperatures and is done purely for aesthetic reasons. But many believe it has the ugly side effect of stripping flavor out of the whisky too.
Chill filtering has been around since the 1920's, but it didn't become common practice in the Scotch industry until the 1960's. While still prevalent, many single malt Scotch producers have started to move away from the practice. Since the compounds that would be filtered out are more soluble in alcohol than water, the non-chill filtered whiskies are normally bottled at a higher alcohol level; otherwise they could go hazy even at lower room temperatures. 46% abv is usually the minimum level, but some lighter style whiskies that have fewer of those compounds to start with may be bottled at a lower abv. Burn Stewart raised the alcohol level of all of their single malts to 46.3% when they did away with chill filtration.
The addition of caramel coloring is allowed by the Scotch industry. This is a practice that sort of goes hand in hand with chill filtering. Producers who do it claim they add a minimal amount to ensure consistent color from batch to batch. Many critics feel that the artificial coloring is often added in a heavy handed manner to make the whisky more visually appealing, to the point that is has a negative impact on the flavor. Like most Scotch producers who eliminate chill filtering, Burn Stewart swore off caramel coloring at the same time.
The last topic that relates to Ledaig is the location of the aging warehouses. Much like the use of local peat that I mentioned above, aging the whisky in warehouses located close to the distillery can impart a local flavor. As far as I know, this phenomenon only manifests itself in coastal locations, where the sea air can infiltrate the warehouse. Slowly over time, that air will impregnate the casks as whisky evaporates out of them, imparting distinctive brine-like notes. If there are other local climate factors that can affect the flavor of the whisky as it ages, I am unaware of them.
In the age of mass production, large companies that own several distilleries are often involved in blending too, and will have a centralized location for their bottling and distribution operations. In this case it makes sense (from a business perspective) to have most of their warehouses consolidated at the same location. But this has resulted in the whiskies of some coastal distilleries losing the maritime character that they once had.
In the case of Ledaig, the Tobermory distillery sold off its only warehouse to a real estate developer in order to raise capital in 1979. Once Burn Stewart took over, they started aging all of the Tobermory and Ledaig casks in the Deanston warehouses, located outside of Sterling; about as far as one can get from the ocean on the Scottish mainland.
Then, in 2003, the acquisition of Bunnahabhain and its surplus warehouse space gave them an opportunity to age these island malts on the edge of the sea again. Ledaig and Tobermory may not be aged on the same island where they are distilled, but at least they are once again resting quietly with throwing distance of the ocean.
Ledaig 10 year, 46.3%
What I'm tasting today comports with the notes I made back in December, so I'm copying them here for the most part.
nose: Fresh, hearty peat smoke mixed with fields of hay and a gentle floral aspect.
palate: The mouthfeel is oily, and it attacks with bold peat up front. An intense campfire comes to life on the mid-palate and then it slowly backs down allowing other flavors emerge. Grassy, floral, nutty and vanilla notes come together providing good complexity.
finish: Most of the flavors from the mid palate continue on and fade gracefully though the finish.
overall: It's well composed throughout and has just the right combination of youthful exuberance and aged refinement
Just a few brief footnotes before I wrap up. The folks at Springbank are quite proud of the fact that their whisky has never been chill filtered or had artificial color added. I would have preferred to use the non-chill filtered versions of Glenfarclas and Glengoyne, both of which are bottled at cask strength. Glenfarclas 105 was out of stock and probably would have put me way over budget, but I do have a bottle of it at home in the queue for blogging. Glengoyne used to have a cask strength 12 year old. They recently changed to a 43% abv 12 year old and a "no age statement" cask strength bottling. Unfortunately, that cask strength Glengoyne is the only member of their standard lineup that isn't imported to the U.S. All of the official bottlings from Cragganmore are chill filtered. I have read that much of the weightiness that is gained by their use of worm tubs is lost in the process. As I said in my tasting notes, it seems to be holding something back; I suspect chill filtering is to blame. I'm definitely on the lookout for a non-chill filtered independent bottling of Cragganmore.
After a long day of final preparations and making my presentation, a little fishing was in order the next morning. The keen observer will note that I'm wearing the exact same outfit that I had on while fishing in the same spot last year. What can I say? I live in the mountains; my wardrobe is sparse when it comes to beach attire.
Posted by VT Mike at 4:32 PM No comments: Links to this post
I suddenly find myself in sunny Florida, a bit like a fish out of water. Surrounded by warmth, wealth and development; this is not my natural environment. But where whisk(e)y opportunities abound, I shall go; and I've been invited back for an encore performance of the single malt scotch dinner that I hosted last year.
When it comes to whisky, I do what I do with enough confidence to make it look easy, but believe me, putting together such an event is no simple task. Coming up with an engaging theme and picking whiskies that will fit said theme is one thing. But when you factor in a budget that puts a lot of interesting whiskies out of reach and the fact that it's not uncommon for many bottings to temporarily go out of stock these days, the challenges involved can mount quickly.
Also, a great deal of time and effort must be put into figuring out how long to talk and what exactly to say. Researching little facts to make sure I have them right as well as scouring my archive of images from Scotland to provide a little visual stimulation all adds to the undertaking. I'm sure the expectations of the dinner's attendees are only exceeded by the expectations I place upon myself.
All of that being said, I was quite pleased with the single malts I was able to procure (not to mention that I was within 60 cents of my target budget), and the presentation as a whole. So, here's a (not so) little overview of the 2014 Frenchman's Creek single malt Scotch dinner that I had the honor of hosting.
As for the theme, I started off tossing around ideas for a few topics I wanted to explore, but soon realized that sourcing whiskies for them was going to be prohibitively difficult. With the event rapidly drawing near, I needed to come up with a subject that would lend itself to more readily available whiskies.
Within the last six months I've been tasked with making single malt selections for the restaurant where I work as well its newly christened sister outlet. The restaurants' wine lists focus on natural wines; those made with minimal technological intervention and often produced by traditional methods. I carried that idea through to the single malts I picked, choosing selections from producers that in one way or another have shunned the wave of distillery modernization that swept through Scotland in the 1960's and 70's. With that topic fresh in my mind, it made a logical choice for the tasting I'd be presiding over.
I started off with an opening talk where I mentioned that even though the Scotch Whisky industry is steeped in tradition, the methods of production have gradually evolved over time. After going into a little background on Alfred Barnard and his book, Whisky Distilleries of the United Kingdom, I explained that the book gives us great insight into how a distillery would have functioned 130 years ago, as well as reading a quote from the book's preface to set the mood.
That opening provided the perfect segue to the topic of steam heated stills, some of the earliest examples of which are mentioned by Barnard. Most distilleries in Scotland held on to the traditional method of heating their stills with a coal fire until the 1960's. At that time, most of them switched to internal steam coils, a method referred to as indirect firing. At the same time, the direct fired holdouts were switching to natural gas or fuel oil. The last coal fired stills in Scotland were extinguished in 2005 when the Glendronach distillery converted to stills with internal steam coils.
Today, just four Scottish distilleries have direct fired pot stills: Springbank, Glenfiddich, Macallan and Glenfaclas. It is said that the direct firing method promotes caramelization of solids (mostly small bits of grain and yeast) in the liquid being distilled, having a significant effect on the flavor of the final product. Glenfarclas tested internal steam heating in one of their six stills in 1980. That test lasted just a week or so before the still was changed back when the owners decided that the whisky produced in it wasn't the same; "it had no guts". That is why I chose Glenfarclas 12 year to open the evening.
Glenfarclas 12 year, 43%
nose: Rich and malty with a biscuit like quality, some brown sugar-like sweetness, a hint of spice and just a whiff of peat smoke.
palate: Rich and complex. Malty sweetness balanced by dry spice notes, along with a variety of baked goods. Dark, sherried fruit notes are there but stay more in the background.
finish: Long and warming with spice and just a hint of peat hanging on.
overall: Very well made and immensely enjoyable.
I also took a moment to describe the rummager that must be used inside a direct fired still. A rotating vertical shaft drags a series of copper chains across the bottom of the still to keep everything inside moving around. This prevents overcooking and ensures that no burnt flavors come through in the final product. Pictures of the rummager in Springbank's wash still were shown as an example, as well as the pictures of the bell on its external drive shaft that the distiller must listen for to be sure that everything is working properly.
From here, we moved on the Glengoyne 15 year. Glengoyne has been completely unpeated for quite some time, at least since the 1960's. I made the point here that many single malts became less peaty, some to a greater extent than others, in the 1960's and 70's. This change didn't happen because of modernization so much as it did at the behest of changing consumer tastes, and consequently changing demand from the blenders who were purchasing most of the malt whisky produced at the time.
I showed an image of the malt kiln pagoda at Glengoyne as evidence of its presumed peaty past. In retrospect, that was a misstatement on my part. Distilleries malting their own barley in the traditional method would have their kiln topped with the iconic pagoda regardless of whether peat or another fuel was being used to dry the malt. A quick look in Barnard's book revealed what I was looking for. He clearly states that the kiln at Glengoyne was fueled by both peat and coke (a refined form of coal that produces little to no smoke).
For quite some time Glengoyne went a little too far in emphasizing the fact that it is made with unpeated malt. Some of their statements made it sound as if they were the only malt distillery in Scotland producing completely unpeated whisky (which they certainly are not), and they also phrased things in a way that made it sound as if the inclusion of peat smoke was detrimental to malt whisky. After coming under increasing criticism, they've fortunately changed course in the past few years and put most of their marketing emphasis on the slow speed of their distillation.
That slow distillation is the reason I chose Glengoyne for the second whisky of the night. Modernizing the distilleries was all about cutting costs and increasing production. A lot of the processes were sped up to make the most efficient use of the equipment at hand. But distilling slowly increases the amount of time that the spirit is in contact with copper, and the copper acts as a catalyst, causing chemical reactions. This removes sulphur compounds that can cause bitterness and encourages the formation of esters which produce many of the lighter fruit flavors.
When single malt producers started running their stills hot and fast 40 to 50 years ago, a lot of whiskies lost the fruity character that made them so special. Glengoyne claims to have the slowest distillations in Scotland. Running at five liters per minute, they say that is 1/3 of the speed typically used today. Another unique feature at Glengoyne is that they double distill with three stills. Each batch coming off the wash still is split in half and entered into their two spirit stills. This setup further increases the surface area of the copper that is available for the spirit to interact with. I actually find the 10 year expression of Glengoyne to be too fruity, but as you move up the range (increasing both age and the amount of Sherry cask influence), it really comes into its own.
Glengoyne 15 year, 43%
nose: Wonderfully fruity aromas. Full but not overpowering. The fruit notes are bright overall, but it has a nice balance of tree fruit and darker Sherry fruit notes spread across the canvass of a malty background
palate: Good balance of flavor intensity and heat. Apple and pear show just briefly right up front before giving way to a malt driven core accented by stewed berry fruit notes.
finish: The fruit and malt continue to evolve while they fade, and the warming spice notes pick up intensity as it moves on. Once the spice notes trail off, just a hint of a floral / fruity element remains at the very end.
overall: Maybe not quite as much depth as the retired 17 year or as refined as the 21 year (it's been some time since I've tasted them), but still quite a good whisky in its own right It's somewhat masculine (at least for a completely unpeated single malt), but without any rough edges.
Next we moved on the Cragganmore Distiller's Edition. This starts as the standard 12 year old before it is finished for one additional year in Port casks, adding another layer of complexity to a single malt that is already noted for being quite complex.
This gave me an opportunity to talk about how the role of the cask has changed in the Scotch industry over the years. Back in the 1960's Scotland had an abundant supply of high quality Sherry casks. Sherry was much more popular back then and it was often shipped in cask to the UK, where it was bottled. This gave distillers the ability to fill those casks with whisky very quickly after they had been emptied.
Today, Sherry is much less popular and it is all bottled in Spain. Meanwhile, Bourbon sales have taken off, especially over the last 20 years, and that product must be aged in new barrels, adding to the supply side of the equation. Many Scotch producers have shifted their aging regimes, either partially or completely from Sherry casks to Bourbon barrels for both cost and quality reasons. This has happened over the last 50 years, but the phenomenon has accelerated during the last two decades.
The most recent trend has been the focus on finishing Scotches in casks that previously held other spirits (usually rum or brandy), fortified wine (port, Madeira, even specific types of Sherry) or any variety of table wine. This is usually done after the initial aging period in Bourbon barrels. The practice can add variety to a product range, and it can help breath new life into mediocre whisky that started off in tired old casks.
Some distillers are more transparent than others about their shifting cask regimes. In the case of Cragganmore there is at least anecdotal evidence that they have slowly, quietly been shifting from primarily Sherry cask maturation to mainly Bourbon barrel maturation. Add in the Port cask finishing of the Distiller's Edition and we have a single malt that neatly exemplifies the current trends in Scotch aging.
Conversely, Cragganmore does embrace an old school distilling technique that isn't seen too often these days. It was once the norm for Scotch producers to condense their spirit in a worm tub. Today, all but 13 of them have switched over to the modern shell and tube condenser.
The worm tub is just and extension of what the original farm distillers would have done. A large, open-topped vessel (the tub) usually made of wood, sits in close proximity to the still. Inside it is a big coil of copper tubing (the worm) that winds around, gradually decreasing in diameter as in goes down. The top end of the worm is connected to the lyne arm (the pipe that comes off the neck of the still). The tub is filled with cold water, and during distillation it is receives a constant supply of fresh cold water flowing in from the top. The vapors coming off of the still condense as they move through the worm, finally emerging as liquid at the lower end (where the worm exits through the side of the tub at its base) and flowing into a receiving tank.
The worm tub is not a particularly efficient device, both in terms of how much space it takes up and how much cold water it must use. The modern improvement is called a shell and tube condenser. And enclosed cylinder, usually made of stainless steel, is packed with a series of small copper tubes that run down its length. The tubes are all connected together at both ends. Vapors coming off the still enter these tubes at the top and are condensed into liquid on their way to the bottom. Cold water enters the outer shell at its base and heats as it moves upward before exiting at the top. Because of its counter-flow nature and increased surface area (the result of many small diameter tubes), the shell and tube condenser is much more efficient, taking up less space and using less cold water to do the same job. I suspect it can also be run faster more easily by increasing the flow of cold water, if one were inclined to speed up their stills. I illustrated these devices with a picture from Springbank, since they use one worm tub and two shell and tube condensers.
Again, we have a modernization that affects the flavor of the whisky. The reactions prompted by contact with copper that serve to purify the spirit continue during condensation. But the increased surface area of cooper in a shell and tube condenser goes beyond the point of being beneficial, producing whisky that is notably lighter in style. Conversely, worm tub whiskies are weightier, with greater texture and character. Switching to shell and tube condensers isn't necessarily bad for the whisky, but the move certainly alters its personality.
Cragganmore Distillers Edition (distilled 2000, bottled 2013), 40%
nose: There's certainly a floral component there, but it's rounded out by a complex mix of other aromas. Malt, grain, subtle fruit (primarily dark berry and baked fruit notes), a hint of peat smoke and perhaps a bit of minerality.
palate: The palate shows good complexity, with just about everything seen on the nose coming through, as well as some dry spice notes. Still, it gives the impression that it's holding something back.
finish: Soft and gentle. Of moderate length, though it seems to go slightly out of balance at the very end.
overall: This is a very approachable single malt. It has some weight to it, but without too much intensity. I think I was initially attracted to this whisky when I first tasted it in Scotland two years ago because the additional time in Port casks has the effect of muting the strong floral notes that I feel are too dominant in the standard 12 year bottling (I last tasted 12 year Cragganmore about five months ago; it didn't seem quite as floral as I remembered it being from many years ago. It's hard to know if it is the whisky or my palate that has evolved).
I've gotten a little too wordy, so I'm going to split this post in two before I lose everyone's attention. Part two will follow soon as it is already mostly written.
Talisker, Distiller's Edition vs. 10 Year
Talisker Distiller's Edition: Single Malt Scotch, Islands, 45.8%, $85
Talisker 10 Year: Single Malt Scotch, Islands, 45.8%, $65
Failing to come across even a trace of Talisker Distiller's Edition in Montreal meant that I was going to have to hunt down and buy a bottle for my review. It is not an item that I would find close to home though, as Vermont and New Hampshire are both liquor control states that do not stock it. This would take a bit more effort.
My next best option was to try to find one when I was in the Boston area during the holidays. A quick search online showed that it could be had at Gordon's Fine Wines in Waltham. A respectable retailer with a single malt collection 300 bottles deep, I had visited the store at least twice in the past. But I was in the mood for exploration and decided to venture a little further from the city to Julio's in Westborough. I'd heard great things about this store and had wanted to pay it a visit for some time. If I struck out on the Talisker DE there, I could always swing by Gordon's on the way home.
Well, Julio's certainly lived up to its reputation and I felt like a kid in a candy store. In addition to the usual single malt suspects and a solid array of limited edition bottlings, they also had a great variety of independent bottlings. The highly regarded Amrut whiskies of India were well represented and the store's Japanese selection was outstanding, including most of the expressions that have only recently begun to appear in the U.S.
I even came across a non-chill filtered variant of Aberlour 12 year; something that I didn't even know existed. But my whisk(e)y collection has grown to be unwieldy and I was only here for one bottle. As difficult as it was, I did manage to restrain myself and walk out of the store with nothing more than a bottle of Talisker Distiller's Edition.
The Talisker DE, like the Oban DE that I wrote about in my last post, starts off as the distillery's standard expression before it is transferred to fortified wine casks for a finishing period. In this case that would be 10 years in Bourbon barrels before it is transferred to Amoroso Sherry casks. It carries no age statement, but the label lists the year of distillation as 2002 and the year of bottling as 2013. That gives a margin of 12 months on each end, so the finishing time could be anywhere from a few months to a few years, but I suspect it is in the neighborhood of one year.
Of course my next logical step was to try and find out what Amoroso Sherry is, as I was unfamiliar with the term. Sherry classifications are a little confusing to begin with, and it turns out that some of the regulations have changed recently so it took me a while to get the information all sorted out.
I'll try to keep the Sherry lesson concise as it seems to be a subject whose details can easily snowball. There are two main styles of Sherry; Fino and Oloroso. All Sherries are fully fermented in stainless steel tanks before they are transferred (along with the yeast) to oak casks for aging. The indigenous yeasts of Andalucía used to ferment Sherry go through a transformation after all of the sugar has been converted to ethanol. They then begin to convert acids into other compounds, and at the same time the cells attain a waxy coating causing them to float. They form into a protective coating called "flor" on top of the liquid, shielding it from oxygen. Sherry casks are only filled to 5/6 of their capacity, leaving plenty surface area for the flor to occupy.
Sherry is only fortified after it is placed in cask. Fino Sherries will be fortified to an alcohol level of 15% to encourage the growth of flor. Fino Sherries are pale in color and light in flavor. The flor protects them from oxygen and also contributes to their flavor. Oloroso Sherries will be fortified to an alcohol level of 17.5%, creating an environment in which the flor cannot survive. This allows the wine to oxidize as it ages, producing a wine which is dark in color and has a rich, nutty character.
Manzanilla is an especially light variant of Fino that comes from a small coastal village. Amontillado is a style that starts off like Fino, aging for several years under a layer of flor. Then it is further fortified, which eliminates the flor, and it continues to age oxidatively. This produces a hybrid style mid way between Fino and Oloroso. Palo Cortado is Sherry that was intended to be Oloroso, but did not develop its powerful bouquet. Palo Cortado has the nose of an Amontillado with the concentrated mouth feel of an Oloroso.
Pedro Ximenez and Moscatel are sweet styles for Sherry named for the grapes that they are made from. The grapes are laid out in the sun to dry, concentrating their sugars to the point that even after fully fermenting they still have residual sugars. They are then fortified to an alcohol level of 18-20%.
Sweetened versions of Oloroso Sherry are created by adding Pedro Ximenez or Moscotel to dry Oloroso. Names such as Rich Oloroso, Sweet Oloroso and Oloroso Dulce were used until new regulations went into effect in the spring of 2012. Those terms are now banned, and the word Oloroso can only appear on the label of its sweetened versions under certain conditions.
Categories for sweet Oloroso Sherry have been created and are defined by the amount of residual sugar (in grams per liter) in the wine. They are as follows:
Dry Sherry: 5 – 45
Pale Cream Sherry 45 – 115
Cream Sherry 115 – 140
Medium Sherry 5 – 115
This is fairly confusing as Dry Sherry isn't "dry", and the residual sugar range for Medium Sherry covers two of the other categories.
Now, back to where this all started; Amoroso. That is just an alternate term for Medium Sherry. So, the Talisker Distiller's Edition has been finished in a cask that once held a sweetened version of Oloroso Sherry, one which covers a broad range of residual sugar levels (but not as sweet as Cream Sherry). I was unable to determine if the term Amoroso was banned with the new regulations that went into effect in 2012. But even if was, that wouldn't really matter as the regulations apply to bottle labels for Sherry, not cask descriptions for Scotch.
I fortunately managed to line up my Talisker Distiller's Edition next to a bottle of their flagship 10 year for a proper side by side tasting.
Talisker 10 year
nose: sea spray and peat (intense, but not overtly smoky).
palate: a quick hit of sweetness up front, followed by peat smoke which gradually intensifies as the characteristic black pepper spice starts to kick in.
finish: the smoke gives way as the black pepper element grows to dominate before slowly fading.
overall: the transitions aren't harsh but it moves from one intense flavor to another, each being somewhat one dimensional.
Talisker DE
nose: more restrained overall. the salt and peat are still there but with the addition of some fruit (tree fruit and dark berry fruit), and perhaps a subtle floral note.
palate: the sweetness up front is more flavorful here, with fruit notes gracefully combining with butterscotch. the peat rises up on the mid palate as the early flavors carry through and are joined by brine and delicate floral notes.
finish: equally long but not as intense. the signature black pepper is still there, but toned down and joined by other flavors.
overall: more depth throughout and very well integrated. it makes the 10 seem quite monochromatic as the 10 moves through each of its three distinctive phases (sweet-smoke-pepper). The peat intensity is probably about the same for the two, but it stands out more with the DE because its peppery finish is much less dominant than that of the 10 year.
Talisker is unique not just for being the only single Malt from the Isle of Skye, but also for its distinctive black pepper finish. While I think the DE is the better of the two whiskies here with its far greater complexity, I can see some people being turned off by its diminished black pepper character and still having a preference for the raw power of the 10 year. I can also see myself occasionally being in the mood for the simpler yet more forceful style of the 10 year.
Posted by VT Mike at 12:11 AM 2 comments: Links to this post


text:
Davis Kathriner
Losing Habits LP Out Now
Song Notes
1 Losing Habits
The subject of the title track has been many things, opaque as dread, fear, depression, malaise, angst—but also, as clear as cancer and real loss. Whatever the source of the negativity, it can be a powerful motivator. In our case, it drove much of the writing and recording for the album, and some of the fears in "Losing Habits" hang over other songs in different ways. There are parental anxieties, personal tragedies, but also, the reverence for life that comes with all of them.
2 Love You Worse
I love you more. I love you most. I love you to the moon… and back. We regularly throw out phrases and endearments as if love can be measured or quantified. In this case it's not so much about the measurement as it is the impairment. Of course, love brings uncertainty…only because it can render us volatile, vulnerable, defenseless and neurotic. These are the worst qualities of love. But in the spirit of measurement, to say I love you worse is to say I love you more.
3 Breakfast Table
When Danny and I first toured with Wagon, one of our earliest supporters was the "proprietress" of WFMU's Radio Thrift Shop, Laura Cantrell, recognized by The New York Times as "one of the city's best-known deejays among music lovers with a country-and-western bent." Laura hosted Wagon at the station and invited us to perform at a WFMU live show. We kept in distant touch through career changes, weddings, births, and everything in between. Ben stopped writing and became a music supervisor and producer, Danny became a teacher, and Laura stopped DJ-ing and became a full-fledged Artist (and a universally adored one at that). When Danny and I began passing songs back and forth last year, one tune suggested faint echoes of Tammy and George / Emmylou and Gram, and after a little lobbying, Laura was gracious enough to join us. She sings the duet with Danny, and she rolled up her sleeves to work on the writing as well, adding a lovely bridge, a new title, and – what else – a line about a radio.
The story in the song is common: a fraying relationship with too many things taken for granted. We've all seen long-lasting relationships and marriages fade or fall apart. When it happens we think back about these couples.They seemed so content or so perfect for one another. Of course, we want them to be perfect. The video could represent a couple's happy times: holidays, vacations, more than anything, a shared purpose.
4 Here For You
This was the easiest song to record live in the studio. It just moved effortlessly; one-take for the basic tracks. Tom, Blake, Lee and Danny locked-in immediately and it could have gone on and on. Shame it had to end. Most people can relate to the scenes of mistakes and apologies painted in the lyrics. Sometimes a mere presence can be the start of a reconciliation.
5 Please Leave Traces
What did Thoreau's parents think of his choices? Were they concerned when he decamped to Walden Pond, all but abandoning society for two years? Did they worry about his safety? What if his experiment failed tragically? As parents, there is only so much we can control and only so much protection we can – not to mention 'should' – provide. In Thoreau's case, I suspect his parents encouraged his individualism and skepticism despite whatever collateral damage it may have caused him. But they could be forgiven for worrying about some loneliness as well.
6 Same For You
"Same For You" could be a kind of companion piece to "Breakfast Table," asking the questions that never come in that sadder song. Of course, without questions, there is no dialogue. The video zooms out from the personal toward the social and political. Airports. Bus terminals. Carnivals. Museums. Amusement Parks. India. Venezuela. Korea. Mexico. Exploring in total safety, the visitors at the world's fair are nonetheless motivated by curiosity. Lauren Balthrop sings the ache, "Take me to another world; I'll pack up the stars…tell me what you want to do; look at where we are." It's a love song that honors the question above all.
7 Hello Annabella
Anyone who reads the beginning of Italo Calvino's Invisible Cities will see that the first verse of "Annabella" is ripped right off the page. When Marco Polo tells Genghis Khan about the city of Isadora, he talks of "spiral stairs" and "perfect violins". Calvino's book muses on the puzzle of memory: are our stories "accurate," what details do we remember and why? The song takes its motivation from these questions. "Annabella" owes another debt to Nick Hornby's High Fidelity. Like Rob Fleming in the novel, the character in the song cycles through memories of past relationships. Imagining both explorer Marco Polo's stories in Invisible Cities and Rob Fleming's in High Fidelity, the verses obsess over otherwise mundane details that have somehow become significant over time.
8 Take It Back
Alternate Title: "Grave Illness And The Overwhelming Temptation Toward Denial" The impulse is always there, under any stress, to put a happy face on for others. There's nothing inherently wrong with the motivation. Sometimes it's necessary to put one foot in front of the other and keep living. We can press on; we can not take everything back.
9 All My Time
"All My Time" sits squarely in the parenting cycle of the album. If they sang a little easier, we might have used James Baldwin's words in this song: "Children have never been very good at listening to their elders, but they have never failed to imitate them."
Originally this song was titled "The Quiet Power," taken directly from Susan Cain's conversation about empowerment for introverted kids. I have introverted kids; three of them. From my experience, there's only so much any parent can say to their kids about the simple idea of embracing who they are. This song reflects just that: the coming of age and the loss of innocence while being haunted by anxieties and fears of rejection. Ruby is not the protagonist but an object of desire. She represents a way of engaging with the world that many introverts covet. – DK
11 Gone
A friend's son was killed in a traffic incident that railed our whole community. For some of us near an event like that, there's a tremendous guilt that it's not us. On the other side of that guilt is the recognition that there's no reason that it isn't us. The next year Manchester By The Sea came out, and seeing the film brought a lot of those fears back. The first verse in "Gone" is all Casey Affleck and his drooped shoulders.
12 Through That Door
Without any real intention or coordination, while dealing with medical crises at home, I saw the films Still Alice and Amour. With very different approaches, they both deal with how family and friends react to a loved one who is gradually becoming incapacitated. The declines in both films were more pronounced than my circumstances, but it was frighteningly easy to relate.

redpajama_set_name: RedPajamaCommonCrawl


text:
Brother Martin defeats Holy Cross 40-13 but neither held back
(Mathis did have the anti-toxin after all - see Ken Cole - 132)
February 14th, 2014 | Written by: Editor
In their last home dual meet of the 2013-14 wrestling season the Brother Martin Crusaders won ten of the 14 matches contested en route to a 40-13 victory over rival Holy Cross at the Brother Martin gym on Monday night. The match, originally scheduled for January 15, was postponed due to inclement weather. The Crusaders ended their season of varsity dual meets with a record of 22-0, including a gut wrenching 29-29 match, determined by the eighth tie-breaking criteria, over a team from Jefferson, GA, in the finals of the Deep South Bayou duals. The Crusaders do have one more match scheduled for February 12th against De la Salle but are only expected to wrestle a few of their starters as the match will have no implications re seeding for either squad state championships.
A few matches did not have to take place. Holy Cross could have sat out George Benoit and Daniel Relayson to preserve higher state seeds later this month than their Crusader competitors. But this is Holy Cross vs. Brother Martin, and that simply is not cricket.
Brother Martin sophomore Mark Kingsberry is congratulated by his coaches, his Crusader teammates and received a rousing ovation from the fans after "going the distance" with Holy Cross' Michael Yeatman.
The Crusaders side of the gym was "standing room only" for the last Brother Martin home dual meet. Holy Cross Coaches Ben Kritsonis, Carlos Bertot, Eric Desormeaux and T.J. Miller. Brother Martin Coaches J. P. Pierre, James Casadaban and Robert Dauterive.
ROYALTY IN THE HOUSE!
Pat Davis, Jr. (left) won three state championships for Buras (1988-90) under the tutelage of his father, and formerly coached at Brother Martin in 1988 and from 2005-09 . Pat Davis, Sr. (right) coached the Buras Wildcats to five Division II state championships (1984; 1987-90) and was a three-time state champion at Holy Cross from 1959-1961.
The first match of the evening was in the 145 lbs. weight class.
Austin Meyn defeated Preston Robichaux 12-4 (M)
Match Points Total Points
Brother Martin Holy
Austin Meyn usually competes at the 138 lbs. slot for the Crusaders, but whether he competed there or at 145 lbs. his projected top-seeding at 138 lbs. would not be affected. Robichaux wrestled gamely for the majority of the first period before giving up a takedown which led to three nearfall points for Meyn and a 5-0 lead. In the second Meyn reversed Robichaux and then allowed him to escape. Down 7-1 Robichaux scored a takedown but Meyn escaped to bring an 8-3 lead as the second period ended. On top Meyn turned Robichaux with a tilt for two more back points. He then let the Tiger go and his lead was 10-4. Wanting a major decision, Meyn completed a takedown with four seconds remaining in the match to accomplish it.
Danny Evans defeated Nicholas Nugent via 25-10 TF @ 5:52
Brother Martin junior Danny Evans came from a modest 15-13 record in the 2012-13 season to be 30-0 against Louisiana opponents this season and the favorite to be the #1 seed at 145 lbs. at the state tournament. Wrestling up a weight class, he faced Holy Cross sophomore Nicholas Nugent, who had a respectable 15-22 record against some stalwart competition. But Evans won tournament championships at Mandeville, Dutchtown, the Trey Culotta and the Ken Cole, along with a runner-up spot at the Trygg Memorial (where he suffered his only defeat in a 3-2 decision by South Walton, Florida's Cody Pickren). Only 13 of his wins were via falls, though. That statistic was not meant to be a slight - it reflects that wrestling six minutes is not a concern for Mr. Evans.
A fall seemed probable as Evans started the match by quickly grabbing a single leg and, taking his time, lifting it until the correct situation presented itself to drop Nugent down for a 2-0 lead after 54 seconds. He gave himself about 10 seconds to try to score a fall but then just decided to let Nugent go and take him down again for a 4-1 lead. Letting Nugent go again, Evans this time took him down and added two back points before the first period ended. The second period proceeded in much the same manner, except Evans was forced to earn his own escape point. He continually let Nugent go just to take him down again. But if he was thinking about scoring a technical fall, he would need to trade two points for one quite often, and at the end of the second period he only had a nine point lead at 14-5. But guys like Evans see such things as challenges to be overcome. In the ensuing two minutes he let Nugent go five more times and scored four more takedowns. After the last takedown he put Nugent on his back. Nugent got out of that predicament, but not before Evans racked up three nearfall points and, with eight seconds remaining, a 25-10 technical fall.
Mason Williams defeated Mason Williams in 4:49
Luckily for Coach Bode and Mr. Prochaska, who provided the commentary for the internet streaming of the Greater Baton Rouge Championships finals, they did not have to try to broadcast this match. The written word provides problems enough as it is, so these two will be described as "The Crusader" and "The Tiger." The Crusader took an early 2-0 lead. The Tiger escaped but the the Crusader scored with a double-leg takedown. This time letting the Tiger escape, the Crusader scored another takedown and took a 6-2 lead into the second period. After a Crusader escape in the first 10 seconds the Crusader seemed to follow the lead displayed earlier by Mr. Evans, taking the Tiger down, letting the Tiger go and taking him down again with a single-leg shot, which the Crusader parlayed into a 13-5 lead as the second period ended. The Tiger escaped in the third, but the ensuing Crusader takedown placed the Tiger on his back, and the Crusader Williams took advantage by scoring a fall at 4:49.
Brice Duhe defeated Travis Quarterman 7-3
The battle for the top seed at state is between Holy Cross' Brice Duhe and Jesuit's Jake Eccles. Hence, Travis Quarterman had nothing to lose in wrestling up at the 170 lbs. level. Duhe had defeated him twice already in the finals of the Mandeville and Spartan Opens. But those were early season events, and Quarterman had a chance to show that he had improved significantly since then. And that he did.
Duhe scored a takedown in the first 40 seconds but was unable to turn Quarterman to his back as he had in their previous two meetings. Starting on bottom in the second period, Quarterman reversed Duhe to tie the match 2-2, although Duhe subsequently escaped to take a one point lead into the third period. Quarterman let Duhe go at the beginning of the third period, giving Duhe a 4-2 lead, but his strategy did not work as planned and it was Duhe who responded with a takedown to increase his lead to 6-2. Quarterman escaped but a previous stalling warning on him turned into another point for Duhe, and the Tiger prevailed 7-3. But Quarterman fared much better against a stellar competitor at a weight class he had not competed in since November 27th.
Yehia Riles defeated Porter Dazet 11-7
Holy Cross senior Porter Dazet first wrestled Crusader junior Yehia Riles in the semifinals of the Ken Cole Memorial, a match Dazet won 3-2 on his way to the championship of the event. But Riles does not take kindly to losing. Jesuit's Guy Patron, Jr. defeated Riles twice at the Trey Culotta. In their next two meetings Riles won 8-2 and 8-7. Could he exact similar revenge against Dazet? Dazet got in on Riles' ankles early, but Riles was able to fend off his attack and later lifted one of Dazet's legs off of the mat and tripped him down for the match's first takedown. That was with approximately 25 seconds remaining in the first period and that is how the period ended. Starting the second period on bottom Dazet quickly escaped but Riles tacked on another takedown for a 4-1 lead. That scenario was repeated one more time before the period ended 6-2 in Riles' favor. It was Riles' choice as to how the third round would start and he chose the neutral position. Riles scored another takedown but Dazet was able to reverse him, cutting the lead to 8-4. With 90 seconds remaining Dazet chose to rely on takedowns and let Riles go, increasing the Crusader's lead to five points. The strategy did not work immediately as Dazet's double-ankle shot was thwarted by Riles who scored a takedown of his own for a 10-4 lead. Dazet escaped and this time nailed his double-ankle shot and then let Riles go again, now only behind 11-7. By that time only 24 seconds remained though, and Riles was able to fend off Dazet's shots to preserve his win.
Josh Tapia defeated Daniel Relayson 2-1
Oddly enough this was the first match between the two 195 lbs. grapplers, and it could prove the difference between who is determined to be the higher and probably the #1 seed at the state tournament. The match was fairly uneventful (for those who were not trying to manipulate 195 lbs. of youthful muscle, at least) and the first period ended in a 0-0 tie. Relayson started on top to start the second period and he was able to ride Tapia for the entire round, which definitely was to his advantage as he would start on the bottom to start the third. When that period started, Relayson spent only 17 seconds before getting away from Tapia for the first point of the match. Considering that neither wrestler could take the other down in the first period that might have been "all she wrote." And for the next 1:38 it was. Tapia managed to turn in on Relayson, but both were still on the mat and Relayson had not ceded enough control to merit a Tapia escape point. But then Tapia rose to his feet and as Relayson started up with him, Tapia lunged forward, knocking Relayson off balance and onto his hip. To avoid going on his back, Relayson had no choice but to turn and face the mat, trying to carry Tapia out of bounds to negate any points. But Tapia alertly kept his feet (and the majority of his body) inside the "big circle," and scored a take down with 5.1 seconds remaining. Relayson had that much time to score an escape, but it was not to be, and Tapia had a 2-1 victory.
Michael Yeatman defeated Mark Kingsberry 10-2 M
If there was a David vs. Goliath match, this was it. Brother Martin sophomore Mark Kingsberry was wrestling in place of Jacob Clapp. Kingsberry had a 5-6 record (OK - this time I will count forfeits and give him a 7-6 record). The combined records of those to whom he lost was 38-58. He was listed in TrackWrestling records for the 2012-13 season, but not as having competed in any matches. His opponent was the 2013 Division II state runner-up Michael Yeatman, a Holy Cross senior who was 25-4, with his three Louisiana losses all coming from the same individual. He was the Mandeville Open, Raider Invitational and Greater New Orleans champion. He placed second at the Spartan Open, the Las Vegas Holiday Classic, the Louisiana Classic and the Ken Cole Invitational. And Yeatman weighed close to the 220 lbs. limit for the weight class. Kingsberry weighed about 180 lbs., when sopping wet.
The capacity Brother Martin-side-of-the-gym crowd was happy enough that the match lasted through the first period, and all were surprised that at the end of the period Yeatman only held a 2-0 advantage. Thirty-five seconds later Yeatman had a 5-0 lead after scoring a three-point nearfall, and things might have appeared a little grim, except for the fact that the score remained 5-0 when the second period ended. In the third period Yeatman escaped and took Kingsberry down for an 8-0 lead, but then it was Kingsberry turn to escape to the delight of the Brother Martin bench and the fans from both sides. Yeatman took Kingsberry down once again, but Kingsberry followed that with another escape and remained on his feet with Yeatman until time ran out. Yeatman's 10-2 win was a major decision and netted four points for the Tigers, but all Kingsberry wanted to do, and what his coaches and teammates wanted him to do, was not get pinned. And in that aspect he succeeded stupendously.
Travis Gardner defeated William Clapp 5-1
Brother Martin senior William Clapp was making his Crusader wrestling debut against Gardner, a sophomore in his second year wrestling for the Tigers. As is often the case with matches between "the big guys," the first round ended with neither wrestler scoring any points. In the second period Gardner managed an escape and then was awarded two penalty points (one for locking hands and another for an illegal slam) to take a 3-0 lead. The penalties led to a disheartening additional 20 minutes being added to the second period as punishment (OK - the clock briefly read "20:00" prior to the third period but was subsequently reset). In the third period Clapp was able to escape from Gardner to cut the Tiger's lead to 3-1 but was assessed a stalling point. But in the ensuing minute amidst chants from the Brother Martin faithful of "LSU, LSU..." (Clapp has committed to play offensive tackle for LSU in 2014), Clapp let his football training take control. He "blocked" Gardner right off of the mat and into the Brother Martin team's chairs. Coaches and trainers from each school checked on Gardner immediately, but a few moments later he trotted back on the mat just fine, accepted another penalty point, and the match ended in a 5-1 win for Gardner.
Steven Shields defeated Chris Zea 9-6
This was the fourth meeting between the two wrestlers. Zea won the first meeting via a fall at the Warrior Open, but Shields won the last two meeting at the Spartan Open (9-6) and the Ken Cole Invitational (9-3). In this match Shields sprawled on a Zea shot and was able to spin around him for a 2-0 lead. With 12 seconds remaining in the round Zea scored an escape, and a few seconds later was awarded a penalty point for Shield's locking his hands, and the round ended in a 2-2 tie. On bottom to start the second round Zea escaped in the first 12 seconds and during the next 20 seconds got hold of Shields' leg, lifted it up and took the Crusader down to the mat for a takedown and a 5-2 lead. And then Zea was awarded another penalty point for a third false start on Shields, giving him a 6-2 lead. But Shield's is not one to give up easily. In the next 35 seconds Shields scored six points via an escape, a takedown and three nearfall points to take an 8-6 lead. In the third period Shields escaped and while Zea was able to get in on the Crusader's legs, he was not able to finish a takedown. Shields prevailed in their last match, until possibly in the state championships, by a 9-6 score.
Mason Mauro defeated Joseph Foret 2-2 UTB
Not much (if anything) intimidates Holy Cross freshman Joseph Foret. A couple of Brother Martin competitors at the Mandeville Open - no problem. A returning Division II state champion - no worries there (well, in their first Ken Cole meeting, at least). The 2013 Division I state runner-up - what do they say in the barber shop - "Next!" The reigning Division I state champion, Mason Mauro from Brother Martin - not really, just yet at least. Foret, despite being injured for three weeks after the Las Vegas Holiday Classic, amassed a 14-2 record against Louisiana competition, losing to the second-seeded Nicky Charles of Jesuit 4-3 at the Ken Cole, and, in their rematch, to Live Oak's #3 seed Jacob Chenevert 9-7 (Foret defeated Chenevert 7-0 in the second round of the Ken Cole). Mason Mauro, on the other hand, had lost only one match to a Louisiana wrestler and avenged the loss later.
Mauro scored a takedown in the first 20 seconds but before the first period ended Foret managed an escape. In the second period Foret held Mauro scoreless, riding him for the entire two minutes. And it was Foret scoring an escape in the third period, which ended tied 2-2, thus requiring a "Sudden Victory" round. Foret rushed to the starting line waiting for his chance. Both wrestlers took shots but neither could score, so the two 30-second tie-breaking rounds were initiated. Foret was on bottom first but Mauro stood up with him and kept him from getting away, although Foret came awfully close once, but it was at the edge of the mat and the two went out of bounds. Mauro controlled a Foret ankle on the next starting whistle and no points were scored. With Mauro on the bottom for the second overtime round ("PERIOD 6" on the scoreboard), it was Foret who kept Mauro in check by keeping control of him when Mauro was trying to get away, also using an ankle hold to prevent Mauro from escaping. Hence, a 30-second Ultimate Tie Breaker round was initiated. Foret started in the bottom position and only needed an escape to win. Mauro had to ride Foret for the entire 30 seconds to win. Foret stood up but Mauro kept a single leg and the two went out of bounds with 18 seconds remaining. Foret stood up again and turned into Mauro but they again went off of the mat. In the end, Mauro did not let him get away and won the best match of the evening. Despite his lack of experience compared to others in the 113 lbs. weight class, Foret may have wrestled his way to a #3 seed at the state championships.
Beau Bush defeated Ryan Genco 5-3
While Seth Johnson competed for the Crusaders at the Ken Cole it was Ryan Genco filling the 120 spot on this night. His opponent was sophomore Beau Bush, who had compiled a very good 25-7 record which included two previous wins against Genco in which he had not allowed the junior Crusader to score a point. That streak ended when Genco took Bush down early in the match. Bush completed a reversal to tie the score 2-2, which is how the first period ended. On bottom to start the second round Bush scored a quick escape and followed it with a takedown after sprawling on a Genco single-leg shot and spinning behind the Crusader, taking a 5-2 lead. Genco, though, while he was unable to escape from Bush, did not allow himself to be turned over in the remaining 75 seconds of the round. Bush rode Genco well in the third period and it took 1:40 before Genco could get away to make the score 5-3 in Bush's favor. But 20 seconds was not enough for Genco to score another takedown, and Bush's 5-3 score held.
Taylor Gambill defeated Collin Guerra in 3:20
This was the third meeting between sophomore Crusader Taylor Gambill and the Tiger junior Collin Guerra. Both previous matches were won by Gambill: 5-0 at the Mandeville Open and 5-2 at the Spartan Open. But that was before Gambill shined at the Ken Cole by knocking off top-seeded Cody Hill of Live Oak in the semifinals and #3 Connor Stampley of Comeaux in the finals. It looked at first like it might be a close match as neither wrestler could score in the first period. But Gambill reversed Guerra in the second period and later was able to maneuver his Tiger opponent to his back, ending the match via a fall in 3:20.
Paul Klein defeated George Benoit 3-2
The match record of Brother Martin's two-time Division I state champion Paul Klein's need not be calculated. The only significant number it entails is "1," that referring to his 3-1 "Sudden Victory" loss to Holy Cross' George Benoit in the finals of the Ken Cole Invitational. This was a match that did not have to happen, except that the Holy Cross and Benoit would not have it any other way. The handshake in the first photograph should be something that may become familiar, if not in the state championships then during next season, as Benoit is also a junior. (At some point these young men do stop growing, right?)
This match started off completely different than their first match as Klein scored on a single-leg takedown in the first 30 seconds to take a 2-0 lead. But Benoit is tough to keep down, and attempting to keep control of him Klein accidently locked his hands for a brief millisecond. But it was long enough to see and count, and Benoit was awarded the associated penalty point with 32 seconds remaining. The first round ended 2-1 in Klein's favor. In the first 10 seconds of the second period Benoit did escape to tie the score 2-2. Both were aggressive on their feet but both responded to the other's takedown shots with some stellar defense. Neither could gain an advantage and the second period ended 2-2. On the bottom to start the third period Klein managed his third and last point of the match with an escape in the first 16 seconds. But one point was all the Crusader needed. Klein knew better than to feel safe with only a single point lead and Benoit knew he needed a takedown, so neither held back. But again, it was defense that dictated the match, and this time Klein was able to keep Benoit at bay to preserve a 3-2 win.
Blaine Eisensohn defeated Parker Wilkins 9-0
Even wrestling behind Brother Martin's normal 138 lbs. starter Austin Meyn, junior Blaine Eisensohn has had a good year. His 19-2 record includes a championship at the St. Paul invitational and his only losses have come at the hands of Airline's Antonio Lococo and Rummel's Rick Lacava, both of who will be pretty high seeds in their weight classes come the state tournament. Junior Parker Wilkins has wrestled at 145 lbs. most of the season as Benoit was at 138 lbs., but was given the start against the Crusaders. Eisensohn proved to be too much, however. Before half-a-minute had elapsed Eisensohn had a 4-0 lead after scoring a takedown and two nearfall points. By the end of the first the Crusader had opened up a 6-0 lead. In the second and third rounds Wilkins put an end to Eisensohn's seeming ability to score at will. He gave up a reversal in the second period but did not allow himself to be turned to his back. He allowed an escape in the third period but did not allow Eisensohn to score another takedown. Hence, for two-thirds of the match Wilkins did very well against an opponent with a significantly greater amount of experience. As for Eisensohn, he did his job in scoring a 9-0 win and a major decision for the Crusaders.
© 2014 by Louisiana Wrestling News
You may not make electronic copies of these copyrighted materials nor redistribute them to 3rd parties in any form without written permission.


text:
PSL: Week 10 Preview
Our football analyst previews the PSL Week 10 action which kicks off on Friday 26 October 2018.
It's starting to heat up as some teams are one third into the season and fighting to reach the halfway mark in a good position. Bidvest Wits continue to ride the crest of the Absa Premiership wave despite having played a game less than both second-placed Orlando Pirates and third-placed Kaizer Chiefs.
Mamelodi Sundowns, who have three games in hand, lie in seventh position and they know that picking up points is vital at this stage of the season. After the docking of six points, AmaZulu still anchor the table and they will be fighting for their lives when they visit Cape Town City in the highly-publicised clash due to its ticket prices.
Bidvest Wits 21/20
Draw 39/20
Highlands Park 29/10
Bidvest Wits didn't play particularly well against Free State Stars last week but they did enough to grind out a 1-0 victory which saw them advance to the Telkom Knockout quarterfinals, in the process breaking a winless run at Goble Park which had stood since 2013. Wits have played nine matches in the league and won five of them which has propelled them to the summit of the PSL standings.
Alongside Mamelodi Sundowns and Kaizer Chiefs, Highlands Park are the most draw-laden team with five matches involving them ending in stalemates. The Lions of the North have lost only one of their eight league matches since gaining promotion to the elite league. I think they will hold Wits to a draw and that's where I'm putting my money.
Orlando Pirates 12/10
Kaizer Chiefs 26/10
Click here to read the full match preview.
Polokwane City 15/10
Maritzburg United 2/1
Sixth-placed Polokwane City have gone seven matches without tasting defeat in regulation time. It took a penalty shootout for SuperSport United to knock them out of the Telkom Knockout last week after the match ended in a 1-1 draw. Prior to that encounter, they had downed Kaizer Chiefs 1-0 at Moses Mabhida Stadium.
Maritzburg United are just above the relegation zone after winning just one of their opening seven matches. Despite failing to collect maximum points in four of their last five league matches, they've managed to stay unbeaten. Get on the home side to edge just about win it.
Cape Town City 23/20
AmaZulu 28/10
Cape Town City have called upon all football fans to fill the stadium and the ticket prices have been slashed to an unbelievable R20. The Citizens are languishing in 13th place after managing just one win in seven games but they were brilliant in the MTN8 which they lifted. AmaZulu will be fighting for dear life as the docking of six points by SAFA has left them rooted to the foot of the table. Usuthu are unbeaten at home but they've lost all of their away games. I'm expecting another away defeat for Cavin Johnson's men.
Chippa United 24/10
Draw 7/4
Mamelodi Sundowns 27/20
Chippa United have endured a turbulent spell under the tutelage of Eric Tinkler. Last week they were knocked out of the Telkom Knockout by Orlando Pirates in a match where they couldn't utilise numerous set-piece opportunities that they were afforded by their opponents. I was gobsmacked to see Mark Mayambela and Kurt Lentjies who aren't out-and-out strikers leading the attack.
If they are to defend their title, Sundowns have to start picking up points. They have, jointly with Kaizer Chiefs and Chippa United, drawn the most games this season but they've been able to remain the only unbeaten side so far this season. The 3-3 draw against AmaZulu and the 2-0 win against Polokwane City are the only two games in which Sundowns have managed to score more than once. I'm expecting Chippa to frustrate Sundowns who lack penetrative edge and the match to end in a draw.
Black Leopards 27/20
Free State Stars 49/20
After crashing out of the Telkom Knockout, the focus for Black Leopards is back on the PSL and they have to secure safety in their first season since regaining promotion. Lidoda Duvha have won two of their opening eight fixtures and they sit in 12th place.
They come up against a Free State Stars side that has lost the most number of games in the league, having tasted defeat five times. They are also out of the Telkom Knockout after losing to Wits in the Last 16 and focus is back on the league. They are also missing their captain Paulus Masehe who will be out for six weeks due to a knee injury. This should be a cagey affair and it makes sense to back Under 2.5 Goals.
Bloemfontein Celtic 17/20
Baroka FC 17/4
After starting the season like a house on fire, Steve Komphela's Bloemfontein Celtic have failed to win in each of their last four games. It seems like losing Alfred Ndengane who was the Player of the Month for August has really impacted them negatively.
Baroka managed to beat Golden Arrows 2-0 to advance to the Telkom Knockout quarterfinals. However, the visitors are second from the bottom of the log and they will be hoping to capitalise on a sad team that has some players not receiving salaries. My money is on the home side.
SuperSport United 19/20
Golden Arrows 33/10
SuperSport United needed a penalty shootout to knock Polokwane City out of the Telkom Knockout last week. Matsatsantsa are tied of 14 points with third-placed Kazier Chiefs and a victory here would see them getting closer to the summit of the standings.
A tired Golden Arrows side that was disrupted by the accident on the N1 Freeway couldn't make it in the nick of time to be ready for 15:30 kick off in their 2-0 defeat against Baroka FC on Saturday and the match had to be rescheduled for 20:15. They are now out of the Telkom Knockout and they need to concentrate on getting a spot in the top eight. Back SuperSport to collect maximum points.
TREBLE @ 7/1
Orlando Pirates Win 12/10
Bloemfontein Celtic Win 17/20
SuperSport Win 19/20


text:
package org.ethereum.util.blockchain;

import org.ethereum.core.Block;

/**
 * This interface is implemented by the locally created blockchain
 * where block issuance can be controlled.
 *
 * All the pending transactions submitted via EasyBlockchain are
 * buffered and become part of the blockchain as soon as
 * a new block is generated
 *
 * Created by Anton Nashatyrev on 24.03.2016.
 */
public interface LocalBlockchain extends EasyBlockchain {

    /**
     * Creates a new block which includes all the transactions
     * created via EasyBlockchain since the last created block
     * The pending transaction list is cleared.
     * The current best block on the chain becomes a parent of the
     * created block
     */
    Block createBlock();

    /**
     * The same as previous but the block parent is specified explicitly
     * This is handy for test/experiments with the chain fork branches
     */
    Block createForkBlock(Block parent);
}

redpajama_set_name: RedPajamaGithub


text:
Fair Money raises $42 million as it evolves into a digital bank
By Daniel Adeyemi 2nd July 2021
FairMoney, like many other Nigerian fintechs, started out in the lending business and is about completing its evolution into being a full-fledged digital bank.
Today it announced a $42 million Series B round. It was led by Tiger Global Management with existing investors like DST Partners, Flourish Ventures, Newfund, and Speedinvest participating.
The investment comes after FairMoney raised $11 million Series A two years ago and $16 million in total within its first four years.
For Tiger Global which led the round, this is its fourth investment in an African startup after iRoko (2013), Takealot (2014) and Flutterwave (2021). Notably, this is the first time the investment firm is investing in two African startups within a year. A sign of its renewed interest in the African continent after a long hiatus.
"We are excited to partner with FairMoney as they build a better financial hub for customers in Nigeria and India," Scott Shleifer, partner at Tiger Global, said in a statement. "We were impressed by the team and the strong growth to date and look forward to supporting FairMoney as they continue to scale."
FairMoney's Performance
Founded in 2017 by Laurin Hainy, Matthieu Gendreau, and Nicolas Berthozat, FairMoney started its operations in Nigeria before expanding to India last year.
From having a little over 100,000 users in its first year of operation, FairMoney has grown to have 1.3 million unique users who have made more than 6.5 million loan applications. Last year, the company disbursed a total loan volume of $93 million.
Within the short time its being in India, the company has processed more than 500,000 loan applications from over 100,000 unique users.
This year, FairMoney achieved one of its crucial goals by acquiring a microfinance bank license in Nigeria. The license allows FairMoney to operate as a financial service provider in Nigeria.
Coming off a fantastic 2020, the company says it is projecting to disburse $300 million worth of loans this year. It'll finance this by raising bonds.
FairMoney has come a long way since it started as a credit provider, it's ambition according to co-founder Laurin Hainy is that "by the end of the year, its customers will have a full-fledged banking experience from P2P transfers and lending to debit cards and current accounts."
It's also working on a number of additional services including savings, stock trading, and crypto-trading products. These are subject to regulatory approvals.
With this new funding, rather than expanding into other countries, FairMoney wants to focus and consolidate its position in Nigeria and India. While it's not expanding further geographically, its talent pool is, with about 150 open positions.
FairMoney is not alone in its ambitions to dominate the Neobank scene in Nigeria, Kuda in March raised $25 million.
With more players coming onto the Neobank scene in Nigeria, one might get a feel that it's a space that's getting crowded but the fact that about 56% of Nigerian adults are unbanked hints that there's room for many to play in this space.
BitPowr wants to power blockchain applications for African businesses. Here's how
Michael Ajifowoke
Nigeria's lastest loan to fund startups is a product of VP Osibajo Silicon Valley visit
Sultan Quadri
Ghana's answer to Silicon Valley is inside refurbished government buildings
How to Launch a Successful EdTech Startup in a Pandemic
Sendchamp raises angel funding to tap into the unified communication industry
How Nigeria is using Gricd's tech to save 4.2 million vaccines from wastage


The City is one of the most exciting areas of London – its buildings span centuries and a mass of styles to form an incredibly varied atmosphere, which allows us to create a broad range of different-looking images.
The day will begin with a coffee and a chat so the small group can get to know each other and so Damien can discover what you hope to get out of the class. We'll then head out for a series of lessons in specific locations so you can grasp new skills under Damien's watchful and attentive eye. Although you will have the freedom to photograph what you like, this will be a structured class of learning, not just a walk around a famous area of London. Each class ends with a friendly and constructive critique of the pictures taken, so we can share our experiences and learn from each other's mistakes and successes.
The class will finish at 4pm, but if you need to leave before that time that can easily be arranged. The class will be suitable for photographers of all levels of experience, from complete beginner upwards. It will be a small group, and everyone will get plenty of help and attention.
Book or ask questions by emailing us directly.
This course takes place in the shining financial district of London, and begins in a cafe close to Liverpool Street station. Other stations close by include Aldgate East, Shoreditch High Street and Moorgate.
We'll end the day in much the same place, and Damien will be able to direct you to the closest station for your journey home.
Exact details of start points and times will be sent to all students prior to the day.


text:
Last edited by Gazragore
4 edition of Silver hazards to fish, wildlife, and invertebrates found in the catalog.
Silver hazards to fish, wildlife, and invertebrates
a synoptic review
Published 1996 by U.S. Dept. of the Interior, National Biological Service in Washington, D.C .
Silver -- Toxicology,
Silver -- Physiological effect
Statement by Ronald Eisler
Series Biological report -- 32. -- Contaminant hazard reviews -- rept. 32, Biological report (Washington, D.C.) -- 32, Biological report (Washington, D.C.) -- rept. no. 32
Contributions United States. National Biological Service
Tristan Lougher has been keeping aquariums for more than 25 years. He has worked as a professional aquarist, specializing in marine fish and invertebrates. He has also written for several publications on fish, aquariums, and invertebrates, and is author of What Fish?, also available from Barron's/5(17). Biological control of invasive fish and aquatic invertebrates Bajer et al. (), Management of Biological Invasions (in press) Introduction Broadly defined, biological control, or biocontrol, is a strategy in which living organisms control populations of pest species. Biocontrol agents.
Live Freshwater Invertebrates available at our Lancaster, PA retail store Javascript is disabled on your browser. To view this site, you must enable JavaScript or upgrade to a JavaScript-capable browser. Silverfish Silverfish Information, Prevention, & Control Latin Name. Family Lepismatidae. What Do Silverfish Insects Look Like? Color: white to brown-grey or bluish-silver in color Shape: silverfish are teardrop-shaped insects Length: mm in length. Tail: .
Forum for discussing freshwater aquarium fish disease. Are your fish dieing or do you think your fish might have ich? Post your questions here and the Fish Lore members will help sort you out. Also see the following articles: Freshwater Fish Disease Chart, Quarantine Tank Setup, Ich: Old Cure for Old Disease, Sick Fish, What To Do. Age-specific natural mortality rates of male versus female moose Brainerd, S. M. Age-specific natural mortality rates of male versus female moose. Alaska Department of Fish and Game, Division of Wildlife Conservation, Annual Research Performance Report 1 July June , Federal Aid in Wildlife Restoration Project , Juneau.
Mother of mine, and other verse
Handbook of the trees of the northern states and Canada east of the Rocky Mountains.
Adventures of Supergirl
Remonstrance, addressed to the Executive Directory of the French Republic, against the invasion of Switzerland
The white chip
Todd and Watts cases and materials on equity and trusts
Pulmonary thromboembolism.
The Handbook of School Health
Autumn planting time has come
Exploring the planets
A Guide to Zorro Collectables from the Fifties and Sixties
Wilsonian impulse
Solutions Manual for Introduction to Radar Analysis
Geology and mineral resources of Frederick County
A bow in the cloud
A case study of coordinated resource management programs at selected Department of Defense installations
Deadly rich
Empowering Nigerian youths for the 21st century
Counter Statement
Silver hazards to fish, wildlife, and invertebrates Download PDF EPUB FB2
SILVER HAZARDS TO FISH, WILDLIFE, AND INVERTEBRATES: A SYNOPTIC REVIEW by Ronald Eisler U.S. Department of the Interior National Biological Service Patuxent Wildlife Research Center Laurel, MD Abstract. Ecological and toxicological aspects of silver (Ag) and silver salts in the environment are briefly.
Silver Hazards to Fish, Wildlife, and Invertebrates: A Synoptic Review by Ronald Eisler U.S. Department of the Interior National Biological Service Patuxent Wildlife Research Center Laurel, Maryland Abstract. Ecological and toxicological aspects of silver (Ag) and silver salts in theCited by: Free silver ion, however, was lethal to representative species of sensitive aquatic plants, invertebrates, and teleosts at nominal water concentrations of to ug/L; sublethal effects were significant between and ug/L.
Silver was harmful to poultry at concentrations as low as mg total Ag/kg whole egg fresh weight by way of. Tin Hazards to Fish, Wildlife, and Invertebrates: A Synoptic Review Contaminant Hazard Reviews Report 15 ; Biological Report 85() By: R. Eisler.
Additional Physical Format: Online version: Eisler, Ronald, Silver hazards to fish, wildlife, and invertebrates. Washington, D.C.: U.S. Dept. of the Interior.
Get this from a library. Silver hazards to fish, wildlife, and invertebrates: a synoptic review. [Ronald Eisler; United States. National Biological Service.]. CHROMIUM HAZARDS TO Silver hazards to fish, WILDLIFE, AND INVERTEBRATES: A SYNOPTIC REVIEW by Ronald Eisler Patuxent Wildlife Research Center U.S.
Fish and Wildlife Service Laurel, MD SUMMARY the protection of sensitive species of concern to the U.S. Fish and Wildlife Service. This report is part of a. Title Created Date: 7/11/ PM.
Silver (symbol Ag) has atomic number 47 and atomic mass ± 2 (Haynes et al. ).Silver has two naturally occurring isotopes: Ag and Ag, with abundances of % and %, respectively (IUPAC, ).The metallic radius of the silver atom is pm (Greenwood and Earnshaw, ).Because its outer electron configuration is 5s 1 4d 10, the univalent ion (Ag +, ionic.
The book stresses the geological aspects of ore deposits and exploration rather than the techniques of exploration. Silver Hazards to Fish, Wildlife, and Invertebrates: A Synoptic Review. Helping Families through the COVID Outbreak. The National Wildlife Federation is providing resources to help families and caregivers across the country provide meaningful educational opportunities and safe outdoor experiences for children during these incredibly difficult times.
How to Get Rid of Silverfish. Silverfish are fairly harmless, but these grayish-blue, serpentine creatures aren't pleasant to have around the house. They feed on books, dead skin cells, and other starchy materials and thrive in dark, wet 93%(). Annotated bibliography on biological effects of metals in aquatic environments: Issues - Ebook written by Ronald Eisler.
Read this book using Google Play Books app on your PC, android, iOS devices. Download for offline reading, highlight, bookmark or take notes while you read Annotated bibliography on biological effects of metals in aquatic environments: Issues Normally, silverfish live outdoors under rocks, bark, and leaf mold; they'll also live in the nests of birds and ants.
In the home, silverfish are often found in bathtubs, sinks, or washbasins. Though silverfish usually stick to more humid places, they may also invade. CHAPTER 5 -Sodium Cyanide Hazards to Fish and Other Wildlife 59 76 pg l-1 (Fig.
Other adverse effects on fish of chronic cyanide exposure included. From pristine high-mountain lakes and streams to large reservoirs and lazy meandering rivers, New Mexico's waters. provide some of the best fishing in the Southwest. The Department of Game and Fish is committed to maintaining the quality of the state's fisheries, improving fish habitat and restoring native sport fishes, while also providing outstanding recreational angling opportunities.
Eisler R () Cyanide hazards to fish, wildlife, and invertebrates: a synoptic review. US Fish Wildl Serv Biol Rep 85 (), pp 1–55 Google Scholar Evered D, Harnett S Cited by: silver, silver nitrate and even silver iodide when added to laboratory aquariums, even at trace levels, can be toxic to some fish and other aquatic life when exposed over long time periods; the toxicity is related to specific compounds, concentrations and other factors such File Size: KB.
Potential Effects to Fish, Wildlife, Invertebrates, and other Non-Human Biota: Cadmium is very toxic to a variety of species of fish and wildlife. Cadmium causes behavior, growth, and physiological problems in aquatic life at sublethal concentrations [57]. Cadmium is. Depending on the species, female silverfish lay between two and eggs each day, according to Orkin.
Their eggs are deposited into warm, damp crevices. After hatching, it takes juvenile silverfish around four months to reach adulthood. Eliminate dark crevices by filling them with caulk. Vacuuming book bindings before storing them.
silverfish, common name for primitive, wingless insects [1] of the family Lepismatidae. The silverfish, which has two long antennae and three long tail bristles, is named for its covering of tiny, silvery scales.
It develops directly in six or more molts into an adult about 1/2 in.Guide to Freshwater Invertebrates provides an introduction to their great diversity and the means to identify the many different types, from flatworms to beetles.
A series of easy-to-follow keys, along with notes on ecology and distribution, allow identification of the more commonly encountered freshwater invertebrates occuring in Britain and.Common Silverfish FAQs. When you start finding silverfish in your home, it can be disconcerting.
These creatures look like something you might see in a science fiction horror movie. Up close, they look like little armored land fish that could crawl into your ear, while you sleep, and nibble on your brain.
awordathought.com - Silver hazards to fish, wildlife, and invertebrates book © 2020


text:
Published: 1 August 2012
Imprint: RHNZ Adult ebooks
Long Loop Home
A prize-winning memoir, a tender evocation of a world, a place and a time.
Born in 1950 to sporting parents and sharing his brother's homosexuality, Peter Wells decided at the age of eleven that his family could not 'afford' two homosexual sons. The problems this led to complicated his youth but possibly gave him the creative fuel that would go on to illuminate his books and films.
Through the difficulties and strains explored in this 'mosaic of a memoir' come many other voices and a transcendence over the 'inadequate ideas' of time and place. Winner of the Montana New Zealand Book Awards for biography.
'I am lifted by his verbal sorcery into a world I had almost forgotten . . . he writes with such piercing candour and self-awareness that we cannot resist identifying with him . . . it is a pivotal work.' - Robert Dessaix, Landfall
Pub date: 1 August 2012
Peter Wells is a writer and film-maker. He studied history at the University of Auckland and the University of Warwick, England. His short stories, novels, memoirs and biographies have won many awards and accolades. He spearheaded the saving and restoration of the Civic Theatre in Auckland in the 1980s, and is co-founder of the Auckland Writers and Readers Festival. In 2006 was made a Member of the New Zealand Order of Merit, for services to literature and film.
Peter won the New Zealand Book Award for Fiction for his first book of short stories, Dangerous Desires, which was published in New Zealand, New York and London. The book also won, among other awards, the PEN (NZ) Best First Book in Prose Award in 1992. He has published another book of short fiction, The Duration of a Kiss (New York, Sydney and London), and a memoir Long Loop Home, which won the 2002 Montana New Zealand Book Award for Biography. His published novels include Boy Overboard, which was shortlisted for the 1998 Commonwealth Prize (Pacific–Asia Region), and Iridescence, which was runner-up for the Deutz Medal Winner for Fiction at the Montana Book of the Year Awards and a finalist in the Tasmania-Pacific Award. In 2009 Peter Wells won the Copyright Licensing Limited Award to write a book on William Colenso, The Hungry Heart: Journeys with William Colenso, published in 2011, which was shortlisted for the NZ Post Awards. In 2011 Peter Wells was awarded the Michael King Fellowship. Peter has a blog at peterwellsblog.com.
The New Zealand Herald called Iridescence 'without question one of the most important New Zealand novels of the year', noting that the 'final pages have a tender grace to them, a respect for the redemptive possibilities of everyday life, which had me in tears.'
Metro declared The Hungry Heart the best New Zealand biography of 2011, saying that it 'ranks amongst the finest and most fascinating biographies ever produced in this country'. 'The conventional wisdom among biographers is that they ought to keep themselves out of the story and maintain a judicious distance from their subjects. Peter Wells dares do otherwise . . . The risks Wells takes pay off.'
North & South greeted The Hungry Heart with 'Everyone's favourite polymath is back', calling it 'a remarkable book about a versatile colonial figure'. 'The reviewer notes that Wells's 'skill allows him not just to compile a compelling narrative but to subtly pepper it with micro-essays on many themes that revolve around the enigmatic figure of Colenso. 'The New Zealand Herald reviewer noted that 'the challenge of biography, and history writing too, is to include, without strain, both the known and the unknown in one frame' before going on to say 'Wells does gracefully, with an extra dimension that goes beyond mere technical skill to something that might be called wisdom.'
Also by Peter Wells
Praise for Long Loop Home
"I am lifted by his verbal sorcery into a world I had almost forgotten . . . he writes with such piercing candour and self-awareness that we cannot resist identifying with him . . . it is a pivotal work."
Robert Dessaix, Landfall
Montana New Zealand Book Awards
Winner • 2002 • Biography
John Douglas, Mark Olshaker
Vincent Bugliosi, Curt Gentry
Edith Eger
Rebekah Robertson
Amaryllis Fox
Mrs Escobar
The Resilience Project
Hugh van Cuylenburg
Last Stop Auschwitz
Craig Challen, Richard Harris
The Arsonist
Chloe Hooper
Dear Girls
The Prettiest Horse in the Glue Factory
Jack Charles
Renia's Diary
Renia Spiegel


On Tuesday, February 14, my dear Uncle Gopal passed away. My uncle was was SVR, Srirangam Venkatachary Rajagopal, a corporate leader, the darling in my mother's family, known to all as the very jolly, deeply generous man who got things done efficiently, thoroughly, and with panache. He was my Gopalmama, who had known me all my life since birth, the one relative I saw more of than anyone in all my years in America. He was the one who snuck a photograph of a film actress from the screen, the one who gave me my first camera and though it was meant for my brother, my first set of toy cars, the one who traveled to Japan, the one who married my beautiful aunt, who fathered my two wonderful cousins, who quit smoking because my mother finally stepped in and sent a newspaper clipping that my aunt still has, who befriended my father, and adored us all.
He was beloved. When he was young, my uncle, and for one year, my mother, went to the Annie Besant Arundale School at Kalakshetra, a visionary school in which the arts were incorporated into the curriculum. There are so many stories about my uncle, about his cheek and bravado, his bravery and generosity. He regularly funded my mother when as a child she made a habbit of treating all her friends at the Basant School canteen; he brought us home singing in the middle of the night after a movie.
When I did a year of studies at Stella Maris College, studying Fine Arts, in Madras, my mother and I lived in his home for a year. My grandmother lived there, too, and the house on Venus Colony was a sanctuary. He found a guitar teacher for me, and later, since I was studying calligraphy at the college, gave me a tiny box filled with his own ink nibs from his engineering design days. I was thrilled, and I still treasure them.
I don't know how to write about my uncle except to say I loved him. He is more than these sentences. My heart goes out to Jayamami, Subashree, and Shreyas, and their families. My heart goes out to my mother who has lost her brother so soon after my father's passing. She is the one who remains, the youngest of four devoted siblings. Too many deaths. It is the way of the world, to live and leave it, but it does not make any of it easier. To my Gopalmama, who taught us laughter and fortitude, and the enjoyment of life.
Thank you. You knew him of course. We are all family, of course.
So sorry. Hard to say good bye to someone close.
Thank you, Jerrie! He came to Boulder with my aunt and niece–we had fun!
You write so sweetly of your dear Gopal Mama. I am so sorry for your and your mother's loss.
Thank you Dana. Much appreciated. He was terrific.


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Capital: Ottawa Area: 9 984 670 km ² Climate: varies from temperate climate in the South to subarctic or arctic in the North Total Population: 33 487 208(estimations of July 2009) Languages: two official languages : English 59.3% and French 23.2%, others 17.5%.
Languages : two official languages: English 59.3% and French 23.2%, others 17.5%.
To go and study in Canada for more than six months, a Student permit is required, released by the embassy of Canada in your home country. It is at your arrival on Canadian soil that you will go to immigration services who will print the visa.
Roommate system is very common in North America. You can get an accommodation with electricity included. Housing prices are high but accommodations are well equipped with anything you may need. Indeed, often you will find the essential things in life provided such as health care services, exercise facilities, computer rooms and libraries at your disposition.
Social benefit in Canada: people who live in British Columbia have to pay an universal health care system (MSP) that costs $54 per month.


text:
Felicjan  (, Felitsian) is a village in the administrative district of Gmina Gorzków, within Krasnystaw County, Lublin Voivodeship, in eastern Poland.

References

Felicjan

redpajama_set_name: RedPajamaWikipedia